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12/15/2012
In this recipe from Columbus, Ohio's Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.
Issue #153
12/15/2012
Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough.
Issue #153
12/15/2012
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Issue #153
12/15/2012
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
01/02/2013
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
Issue #152
12/05/2012
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays.
Issue #152
12/03/2012
At the Hofbräuhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter.
Issue #152
11/13/2012
These crisp-edged fritters get their earthy flavor from chickpea flour.
Issue #152
11/13/2012
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
Issue #152
03/21/2013
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Issue #151
11/15/2012
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
11/06/2012
The recipe for these potted meatballs is adapted from Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited (Ten Speed Press, 2008).
Issue #151
10/15/2012
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
Issue #151
10/15/2012
These banana tamales are a traditional Garifuna snack.
Issue #151
05/14/2013
My mother's chawanmushi seemed like a treasure hunt. I would dig into the tender egg custard, seeking out chicken, shrimp, gingko nuts, and lily root.
Issue #150
03/20/2013
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
02/19/2013
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
Issue #150
10/18/2012
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
10/17/2012
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Issue #150
10/15/2012
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
Issue #150
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